SIMPLE VEGAN CHILLI CON CARNE RECIPE
This simple vegan chilli con Carne recipe uses a mixture of pantry staples and fresh vegetables, for a delicious meat-free hearty vegan chili. It's also perfect for meal-prep and is freezer friendly.
Provided by Samira
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
- If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
- Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft. Note: If you prefer the veggies (peppers, celery, carrots) very soft, add them at this point. I prefer them more crunchy so I add them later on.
- Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
- Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
- When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
- Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic and skip this step.
- Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
- Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in the fridge for 4-5 days or the freezer for up to three months.
Nutrition Facts : ServingSize 1 bowl, Calories 440 kcal, Carbohydrate 29 g, Protein 33 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 812 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 11 g
CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2 hours.
- The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
VEGAN CHILI CON CARNE WITH BEANS
I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It's a family favorite in our house.
Provided by gartenfee
Categories Vegetarian Chili
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
- Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 56.2 g, Fat 8.8 g, Fiber 17.4 g, Protein 16.6 g, SaturatedFat 1.4 g, Sodium 1068.3 mg, Sugar 8 g
VEGAN CHILLI
This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.To make in a slow cookerHeat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.
Nutrition Facts : Calories 367 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 22 grams sugar, Fiber 17 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
SOUTHERN CHILI & BEANS
Make and share this Southern Chili & Beans recipe from Food.com.
Provided by Loves2Teach
Categories Vegetable
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Brown the beef and drain the fat off.
- Crumble the cooked beef into pea size pieces.
- In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
- Cook stirring every 15 minutes for 2-3 hours.
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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